Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

These look delicious! I’ll have to try making them. That is so interesting that yeast scares people, I’ve never even thought of that, but I grew up on a farm making bread/rolls, etc from scratch and we wouldn’t have survived without yeast! The boiling involved in pretzels has always intimidated me, but it looks totally worth it 

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels! Made with a simple soft pretzel dough and loaded with fresh herbs and Italian cheese. You're going to love these soft pretzels with cheese inside!


Prep Time : 45 minutes
Cook Time : 25 minutes
Inactive Time : 1 hour
Total Time : 2 hours, 10 minutes
Yield :  8 soft pretzels


INGREDIENTS

For the Dough:

• 1 and 1/2 cups warm water (between 110-115 degrees F)
• 1 package Rapid Rise yeast
• 1 and 1/2 tablespoons sugar
• 1 and 3/4 teaspoons salt
• 2 tablespoons fresh rosemary, chopped
• 4 and 1/4 cups all-purpose flour
• 6 tablespoons unsalted butter, very soft
• Cooking Liquid:
• 10 cups water
• 3/4 cup baking soda

Fillings:

• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Egg wash:

• 1 egg, beaten
• 1 tablespoon water

Toppings:

• 2 tablespoons melted butter (optional)
• 1/4 cup parmesan cheese, grated
• 1/2 tablespoon fresh rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Pinch of salt

Get the instructions @ bakerbynature.com